Smoked Onions

If you love caramelized onions, you need to try these smoked onions! Not only are they easy to make, but they are also packed with a delicious, smoky flavor!

5 from 1 vote

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Course: Side Dish

Cuisine: American BBQ

Keyword: onions on a smoker, smoked onions

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 46kcal

Equipment

A disposable aluminum pan or large cast-iron skillet

Ingredients

2 extra large yellow onions or 4 small-medium onions
1 1/2 tablespoons olive oil
salt and black pepper to taste

Instructions

Preheat your grill or smoker to 225 degrees F. Follow the manufacturer's directions for the best setup. Add your choice of fruit wood a few minutes before the onions go on.
Place the onion slices in a cast iron skillet or aluminum pan. (see notes below for cutting)
Brush with olive oil and season with salt and pepper.
Next, place the pan with the onions into the smoker. Close the lid, and cook for 60-90 minutes.
Optional step: You can caramelize the tops of the onions by brushing them lightly with balsamic vinegar, and using a cooking torch to brown them.
Once cooked, remove the pan and let the onions stand for 5-10 minutes before handling.
Store leftover onions in the refrigerator for 7 days, or freeze for up to 8 weeks.

Notes

How to cut the onions:

There are a few ways that you can cut the onions to fit your needs.

Halves: Cut them in half from root to stem as pictured on the recipe card below. Carefully remove the outer layer of skin. Or, cut the onions in half through the center vertically (pictured above). Peel the skins off, and cut off the root and the tunic (the protruding portion at the top). Doing this will help steady the onions and keep them from toppling during the cooking process. Next, crosshatch the cut portion of the onions about 1/2" deep.
Slices: Follow the steps above, and slice the onion into 1/2" thick slices. You do not need to crosshatch the slices.

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